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Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative
dc.creator | Bukvicki, Danka | |
dc.creator | Giweli, Abdulhmid | |
dc.creator | Stojković, Dejan | |
dc.creator | Vujisić, Ljubodrag V. | |
dc.creator | Tešević, Vele | |
dc.creator | Nikolić, Miloš | |
dc.creator | Soković, Marina | |
dc.creator | Marin, Petar D. | |
dc.date.accessioned | 2018-11-22T00:44:04Z | |
dc.date.available | 2018-11-22T00:44:04Z | |
dc.date.issued | 2018 | |
dc.identifier.issn | 0022-0302 | |
dc.identifier.uri | https://cherry.chem.bg.ac.rs/handle/123456789/2140 | |
dc.description.abstract | The essential oil of Thymus algeriensis was analyzed as a potential preservative in soft cheese. We developed a novel method to test the preserving properties of essential oil in soft cheese. Contamination incidence of Penicillium aurantiogriseum was absent after 30 d of storage at 4 degrees C with 25 mu L of essential oil added. The antimicrobial activity was tested against 8 bacteria and 8 fungi. Thymus algeriensis oil showed inhibitory activity against tested bacteria at 0.03 to 0.09 mg/mL, and bactericidal activity was achieved at 0.05 to 0.15 mg/mL. For antifungal activity, minimum inhibitory concentrations ranged between 0.01 and 0.04 mg/mL and minimum fungicidal concentrations between 0.01 and 0.04 mg/mL. Furthermore, the oil was also screened for antiradical activity using the 1,1-diphenyl-2-picrylhydrazyl assay. The results showed that the oil was active and achieved half-maximal inhibitory activity at 0.132 mg/mL. We used gas chromatography, gas chromatography-mass spectrometry, and nuclear magnetic resonance spectrometry to investigate the volatile compounds from the oil. Carvacrol was identified as the main compound in the oil, represented by 80.9% of the total constituents, followed by p-cymene (7.7%). | en |
dc.publisher | Elsevier Science Inc, New York | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173029/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/173032/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172053/RS// | |
dc.rights | restrictedAccess | |
dc.source | Journal of Dairy Science | |
dc.subject | Thymus algeriensis | en |
dc.subject | essential oil | en |
dc.subject | carvacrol | en |
dc.subject | antimicrobial | en |
dc.subject | cheese preservation | en |
dc.title | Short communication: Cheese supplemented with Thymus algeriensis oil, a potential natural food preservative | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Марин, Петар Д.; Вујисић, Љубодраг; Николиц, Милос; Гиwели, Aбдулхмид; Соковиц, Марина; Тешевић, Веле; Буквицки, Данка; Стојковиц, Дејан; | |
dc.citation.volume | 101 | |
dc.citation.issue | 5 | |
dc.citation.spage | 3859 | |
dc.citation.epage | 3865 | |
dc.identifier.wos | 000432357600014 | |
dc.identifier.doi | 10.3168/jds.2017-13714 | |
dc.citation.other | 101(5): 3859-3865 | |
dc.citation.rank | aM21 | |
dc.identifier.pmid | 29477526 | |
dc.type.version | publishedVersion | en |
dc.identifier.scopus | 2-s2.0-85044738027 |